One large chicken boiled, one pint of chopped celery,
three-eighths of pint of olive oil, salt and pepper, one
tablespoonful mustard, celery sauce, seven eggs, one-half
cup of vinegar. Cut the chicken in small pieces and
mix with celery and celery sauce, season with salt and
pepper to taste✪ Tomato Salad, then make a dressing as follows and
pour over chicken and celery: Take one tablespoonful
of mustard, and the yolk of one raw egg, and put into a
dish large enough to hold all the dressing; beat for ten
minutes, then add one tablespoonful of vinegar. When
well mixed, add three-eighths of pint of oil, a few drops
at a time, always stirring the same way. Rub the yolks
of six hard-boiled eggs very smooth and stir in half a cup
of vinegar; pour this mixture to the mustard, oil, etc.,
stirring together as lightly as possible. If the salad is
too dry use a little of the water in which the chicken
was boiled to moisten it.
NRG bey HULLER:
BOILED SALAD DRESSING.
(This is most excellent and keeps rather indefinitely. )
Three tablespoons of sugar, one tablespoon of mustard,
one salt spoon of salt, a pinch of red pepper, one pint of
vinegar, three eggs. Mix the seasoning with the eggs to a
smooth paste. Boil the vinegar with a tablespoon of butter✪ Boiled Salad Dressing,
and pour upon the eggs, stirring well. Return to the
sauce pan as for custard.
Miss MARIA NASH,
Hillsboro, N. C.
Eau]
VEGETABLES.
Shen DePOLA rORS:
Boil, cut in inch blocks, spread over with butter, put
in stove and brown. ‘Then make a cream consisting of
one-half cup milk, thicken with flour, add butter, salt
and pepper; cook until thick. Pour over potatoes.
Nice dish.
Mio Gla Pe hAYe
JULIENNE POTATOES.
Select large Irish potatoes, peel and dip 1n ice water
for a few minutes, then shred them lengthwise as shoe-
strings. Return to ice water for only a short while, then
lay the strips on a towel and dry thoroughly, then dip
in hot boiling lard. A wire basket must be used for this
as for Saratoga chips.
MATTIE SOUTHGATE JONES.
CORN FRITTERS.
Corn fritters for breakfast: Make a batter as you would
for fritters; put in pepper, salt, butter, and to a quart of
batter add one pint of corn cut from the ear and fry.
| Miss SALLIE CHAMBERS.
BRUNSWICK STEW.
Two chickens, two quarts of tomatoes, eight ears of
tender corn, one or two Jarge Irish potatoes, one-half
pound of butter, two quarts of lima beans, one onion,
tablespoonful of Worcestershire sauce, salt, black and
red pepper to taste. Cook chicken until the meat is
ready to leave the bone, remove bones, add vegetables,
[ 36 ]
all except corn; after they have been well chopped, cut
the corn very fine and add twenty minutes before the
stew is ready to be taken from the fire. Add the butter,
teaspoonful of sugar, Worcestershire sauce, and add the
chopped chicken. Stir constantly. The vegetables
should boil until perfectly done.
MESO JO: St EAR TT
POTATO CROQUETTES.
Finely mashed potatoes whipped with yolk of egg
until very light, then season with pepper, salt and finely
chopped parsley, moisten with cream; when mixed, heat
in a double boiler, cool and pour into croquettes, dip
into egg beaten, then cracker or bread crumbs, and drop
in hot lard. When brown, lay them on brown paper
for a minute. . Place on heated plate and garnish with
parsley. Send at once to table.
Gras.
BOILED CABBAGE.
✪ Boiled Cabbage
Page 9 · 7 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One large chicken boiled, one pint of chopped celery, three-eighths of pint of olive oil, salt and pepper, one tablespoonful mustard, celery sauce, seven eggs, one-half cup of vinegar. Cut the chicken in small pieces and mix with celery and celery sauce, season with salt and pepper to taste, then make a dressing as follows and pour over chicken and celery: Take one tablespoonful of mustard, and the yolk of one raw egg, and put into a dish large enough to hold all the dressing; beat for ten minutes, then add one tablespoonful of vinegar. When well mixed, add three-eighths of pint of oil, a few drops at a time, always stirring the same way. Rub the yolks of six hard-boiled eggs very smooth and stir in half a cup of vinegar; pour this mixture to the mustard, oil, etc., stirring together as lightly as possible. If the salad is too dry use a little of the water in which the chicken
was boiled to moisten it. Mrs. F. L. FULLER:
BOILED SALAD DRESSING. (This is most excellent and keeps rather indefinitely. )
Three tablespoons of sugar, one tablespoon of mustard, one salt spoon of salt, a pinch of red pepper, one pint of vinegar, three eggs. Mix the seasoning with the eggs to a smooth paste. Boil the vinegar with a tablespoon of butter, and pour upon the eggs, stirring well. Return to the
sauce pan as for custard. Miss MARIA NASH,
Hillsboro, N. C.
Eau]
VEGETABLES. Shen DePOLA rORS:
Boil, cut in inch blocks, spread over with butter, put in stove and brown. ‘Then make a cream consisting of one-half cup milk, thicken with flour, add butter, salt and pepper; cook until thick. Pour over potatoes. Nice dish.
Mrs. J. A. PAYE.
JULIENNE POTATOES.
Select large Irish potatoes, peel and dip 1n ice water for a few minutes, then shred them lengthwise as shoestrings. Return to ice water for only a short while, then lay the strips on a towel and dry thoroughly, then dip in hot boiling lard. A wire basket must be used for this as for Saratoga chips.
CORN FRITTERS.
Corn fritters for breakfast: Make a batter as you would for fritters; put in pepper, salt, butter, and to a quart of batter add one pint of corn cut from the ear and fry.
| Miss SALLIE CHAMBERS.
BRUNSWICK STEW.
Two chickens, two quarts of tomatoes, eight ears of tender corn, one or two Jarge Irish potatoes, one-half pound of butter, two quarts of lima beans, one onion, tablespoonful of Worcestershire sauce, salt, black and red pepper to taste. Cook chicken until the meat is ready to leave the bone, remove bones, add vegetables,
[ 36 ]
all except corn; after they have been well chopped, cut the corn very fine and add twenty minutes before the stew is ready to be taken from the fire. Add the butter, teaspoonful of sugar, Worcestershire sauce, and add the chopped chicken. Stir constantly. The vegetables should boil until perfectly done.
Mrs. J. O. STEWART.
POTATO CROQUETTES.
Finely mashed potatoes whipped with yolk of egg until very light, then season with pepper, salt and finely chopped parsley, moisten with cream; when mixed, heat in a double boiler, cool and pour into croquettes, dip into egg beaten, then cracker or bread crumbs, and drop in hot lard. When brown, lay them on brown paper for a minute. . Place on heated plate and garnish with parsley. Send at once to table.
Mrs. BOILED CABBAGE.
Records on this page
Tomato SaladChicken SaladChicken Salad No. 3Boiled Salad DressingBoiled CabbageBrunswick StewPotato Croquettes